Thursday, 2 February 2023

Macanese African Chicken | Creamy African Chicken

https://www.youtube.com/embed/VJreFOApJVA


Hey Guys. Today we are in Macau and we will be  making the famous African Chicken. I know the   name is deceiving but this is a very famous dish  of Macau and it is one of those dishes that will   give a burst of flavours on your palette. It’s  creamy and it’s got a beautiful roasted taste   to it so let’s go in and see how we get that.  1st we will make a marinade for the chicken.   And for that we need a spice mix. So I have taken  1 1/4th tsp coriander seeds, 1 tsp fennel seeds,   1 tsp black peppercorns, ½ a nutmeg and 4  bay leaves and ground it to a fine powder. For the marinade we will take 3 shallots,  2 cloves of garlic, 1/2 an inch of ginger,   1 red chili, 2 tsps of paprika,  1 tsp of turmeric powder,   prepared spice mix and 1/4 tsp of lime  zest. Make sure to just grate the green   part and not the white part of the  lime.


So keep turning while grating. Now we will grind this to a fine paste. Now we will marinate the chicken  with this prepared paste.   So I have taken here 4 whole leg pieces  of chicken that's about 1 kg of chicken. Apart from the paste we will also  add 1/2 a tsp of lime or lemon juice,   2 tbsps of olive oil and some salt to taste.  Mix it all well with the chicken pieces. Once we are done mixing, we will cover  it and let this rest for atleast an hour. We'll move on to making our gravy  or curry, now for that will take 1/2   a medium sized onion, 2 small tomatoes,  2 cloves of garlic, 2 fresh red chillies   and 3 tbsps of peanut butter, I'm  using unsweetened peanut butter here.   And we will grind this to a fine paste  along with 3/4th cup of chicken stock.   We'll keep this aside and first we will fry the  chicken pieces. In a pan, add 1 tbsp of olive oil.   Once it is slightly hot, we will place our  marinated whole chicken leg pieces.


Now we will   fry this for 5 minutes on each side until they  are lightly brown and have light crispy exterior. We upload a yummy easy recipe every week  so please do subscribe to our channel   and click on the bell icon you don’t miss  out on the recipes that you might like. So I have cooked them for 2-3 minutes on each side  turning them twice in between and this is how they   look after a total of about 10 minutes. We're  not looking to cook them 100% we just want them   to be cooked probably about 70 to 80%. So you see  that brown bits and that crispy exterior, that's   what we're looking for. Take this out onto a plate  and will keep this aside while we make our curry. In the same pan or in another pan add 1tbsp of  olive oil.


Once it is slightly hot, we’ll add in   our prepared curry paste and cook it for 3 minutes  on medium high heat until it slightly thickens. If you are liking this recipe  of African Chicken from macau   then please do take a second, literally a  second to give a thumbs up to this video. Add some salt to taste in  between and continue cooking. Now after 3 minutes you can see  that it has thickened a bit.   At this stage we will add 2 tbsps of oyster sauce,   1 tsp of fish sauce, juice of  1/2 a lemon and 1 tsp of paprika.   We'll mix all of this nicely and cook for  another minute or two on medium high heat. Now to this we will add the marinade  in which we had marinated the chicken.   I have taken out the chicken pieces and this  is the remaining marinade that is in the bowl.   We’ll add this to our Curry, mix well and  cook for a minute on medium high heat.   After a minute we will add 120ML that is about 1/2  a cup of coconut milk, mix and cook on low heat   until the sauce gets to a coating consistency.  It may take anywhere between 15 to 20 minutes.


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After 20 minutes you can see the color of the  Curry has darkened and it's also thickened. It's   got that coating consistency. Now to this we will  add 2 small potatoes cubed. Mix and cook this for   10 minutes on low heat. Again we are not looking  to cook the potatoes fully, maybe just 50%.   I am adding some salt to taste in  between and then continue cooking.


After 10 minutes you can see that the curry  has got a beautiful color, now to this we will   add 1 tbsp of fresh coriander, mix it well and  switch off the gas. That's the consistency that   we're looking to have. Now the final stage  of cooking we are going to do in the oven.   So in an oven proof dish, we will place our  chicken pieces along with all the juices. Then on top of that we will pour our prepared  Curry. Spread it around nicely to coat the   chicken and all the edges. We will now bake this  in a preheated oven for 30 minutes at 200 degrees   Celsius. Place an aluminum foil for the first  25 minutes, otherwise the top will get burnt.   Remove the foil for the last five minutes of  baking as we do want some roasting on top.   After 30 minutes, our African chicken is ready  to serve.


Just look at that beautiful colour it   has got and that roasting on top, that’s what  gives it the best flavor. It’s served with good   amount of either potato fries or potato wedges and  pickled cucumber is optional. The pickled cucumber   or jalapenos or gerkins add a  nice tangy taste to the dish.   As you can see this is a whole meal with  proteins, carbs and an amazing lasting taste.   Enjoy the African Chicken and we will see you  next week with another Asian recipe. Byeeee..

african instruments

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